We have a garden full of tender fresh collard greens right now which is what inspired me to create these nourishing raw wraps! My children even love them. Well, my 8-year old thinks they are just okay, and the littlest one can only really eat the pâté and cucumber strips, but the rest of the gang enjoys them!
Having fun with filters.
Ingredients for my creamy carrot and sweet potato soup.
Eat the rainbow. ^_^
baby flowering broccoli, red onion, sun dried tomatoes, graffiti eggplant, sweet potato, green beans and half a seared peppered tuna steak.
Actually, the only time you lose nutrition from peeling fruits and veggies is when the peel is a different color than the flesh.
A carrot is orange (or in my case, white and purple) throughout the entire root, thereby indicating that all the nutrition available in the skin is available in the entire root.
The color has a direct relationship to the nutrients contained within.
Yay Botany! :D (An interesting class if you ever get the chance to take it.)
PS. I’d be interested to know where you heard that info about carrots. Feel free to submit your source! I’d like to read it. Here is an easy-read from the NY Times about peels.
(Please do not remove link through. Expressly requested on artists site.)
"Here I am, providing you with so much nutrition, and my payment is getting cut in half? I feel so betrayed."
Brussels Sprouts with Sriracha and Lime
(Click picture for recipe.)
Raw vegetables are great for you… BUT because our digestive tracts are completely inadequate at breaking down cellulose (since we lack an effective cecum, which is the section of intestine that allows for the breakdown of cellulose) we don’t reap as many nutritional benefits from raw as we do from cooked.
Here is an example of the difference in cecum size between a strict carnivore and a strict herbivore.
Keep in mind, over-cooking is bad! So is boiling. Both those things break down the proteins and flush out the nutrients. Grill, broil, steam or even microwave for full benefits.
Take a read here. It’s a nice simple explanation. :D
Mmmmmmm fresh from the oven.
Marinated in canola oil, sea salt, fresh ground black pepper, jarred hot pepper, pressed garlic and minced onion. So delicious. They are also a great “slow-down” snack. You can’t really wolf down an artichoke, you have to take your time. MMmmmm!
Apparently Mr. MfF never had anything other than plain boiled artichokes before. I felt he needed to know what he was missing. :D (Not that I can talk… I never had anything other than artichokes from a can or jar until I was in my 20’s. I grew up with a mother who hates vegetables.)
om nom nom nom
This picture does it no justice. They were HEAPING on the plate and sauteed so slow that I didn’t even need to add a single seasoning. Perfection. I had already eaten a fair amount of them before I thought to take a picture.
My house smells of AWESOME right now!!!
I have happy potatoes.
Maybe it’s because they’re so sweet… XD
(My god, I am such a geek…)
Ever wonder what kind of toxins are on (and in) your food? Check out this website (by clicking on the picture) and maybe reconsider the few extra pennies per pound it costs for organic.
I’v had people ask me what my stance is on organic vs. non-organic food. I’m for organic and buy it in all available forms. I do it for the bees more than for myself, but it’s a win/win situation no matter how you look at it.
One of my favorite snacks: Sliced cucumber with fresh ground lemon pepper. Nom!
(If you’re feeling a bit decadent, grab a couple of butter crackers, slap some cream cheese on them, lay down the cucumber slice and top with lemon pepper. An awesome summer treat.)